Cut the cabbage into thicker slices for sautéing or you can also cut the cabbage in larger cubes. For thick slices, cut the cabbage in half, and remove the core. Take one half and slice about 1 ½ inches thick slices. If the cabbage is too wide for your skillet cut the longer slices into half. Slice the smoked sausage into half in rounds. Set both aside until ready to cook.

In a large skillet over medium heat add olive oil then when oil is heated add the sausage and cook until browned. Remove sausage from the skillet to a plate and set it aside.

In the same skillet add a splash of water to deglaze the pan, if there are a lot of browned bits, carefully remove some of them but leave a few for flavor.

Add the cabbage, a ½ cup water, brown sugar salt and pepper. Stir to combine then cover skillet with lid. Reduce heat to medium low and simmer with a closed lid for 10-15 minutes. Until the cabbage softens and most of the water evaporated but the cabbage is still crisp. You don’t want the cabbage too soft, it’s better when it is still slightly crunchy.

Add the butter and stir through until melted. Return the sausages and simmer for a couple of minutes more.

Serve hot as a main course with some potatoes, rice, or as a side dish. It makes about 2 good-sized side portions.